Procedures

1

Preheat the oven to 350°F. Using a wooden spoon or electric mixer, blend the eggs and oils to form a smooth emulsion (like mayonnaise), then add the soy milk, vanilla, and sugar. Add the remaining dry ingredients and continue mixing until you have a smooth, thick frangipane batter (if it's dense and dry, add a little more milk to loosen the mixture).

2

Grease 6 dessert or pudding molds (about 4 inches in diameter) using a little grape seed oil. Cover the insides of the molds with the quinoa, then tip them upside down to remove any excess.

3

Transfer the frangipane to a pastry (piping) bag fitted with a plain tip (nozzle) and fill the molds, dividing the mixture evenly among them. Place 3 plum halves on top of the frangipane, then place the molds on a baking sheet and bake in the oven for 20-25 minutes or until the plums look a little shriveled and the frangipane is golden and feels firm to the touch. Remove from the oven and let stand for 10 minutes, then turn out onto a serving plate. Serve slightly warm or at room temperature.